Angelo Brocato’s Italian Ice Cream & Confectionary is more than just another ice cream parlor for much of its clientele.
Some of the business’ most loyal customers date their first visit to the ice cream parlor back to when it was located on Ursulines Street. Then, ice cream was served in slab form.
The location has changed and sugar or cake cones are available, but the shop itself is reminiscent of its history with the original recipes, marble tables, iron chairs and black and white pictures of the family that adorn the shop.
The overwhelming smell of toasted almonds, an ingredient used in many of Brocato’s pastries, mixes with the aroma of freshly brewed coffee in the shop.
The founder, Angelo Brocato Sr., an immigrant from Palermo, Sicily, opened the Italian ice cream and bakery shop in the French Quarter in 1905. The shop is now located at 214 N. Carrollton Ave. and offers homemade cookies, Sicilian cannolis, pastries and imported coffee on top of its famous gelatos.
Loyola students, families and staff are frequent customers at this local landmark.
Jeffrey Chan, English instructor, said he’s been coming to this local favorite for four years.
“The taste is synonymous to ecstasy. It’s hard to recapitulate my feelings,” he said. “The gelato and the atmosphere are, well, that good.”
Deborah Halter, religious studies instructor, said she and her family enjoy Brocato’s cappuccino. The cappuccino is prepared using an antique gold-plated espresso machine, one of the shop’s focal features.
A recent cause of controversy came from the Mid City Organization’s and the District’s Council’s approval of a Cold Stone Creamery Franchise, a rapidly growing ice cream chain, in the same block two businesses away from Brocato’s. Brocato objected, stating that he is not afraid of competition but is doubtful of the neighborhood’s adaptation to yet another establishment.
Despite competition from chains, this century-old business has endured the test of time. Customers attribute this to the delicious treats that are unique to the store.
Tulane student Aaron Collier said the chain will not sway him because he appreciates the history behind the Italian establishment, and as a faithful customer, Collier has developed a sentiment toward the family.
“Let the chain try to beat the baci [a chocolate hazelnut Italian ice cream],” Collier said.
The 100th anniversary of the shop has prompted a celebration, which will culminate in a block party on July 24 and will feature live entertainment and desserts prepared exclusively for the occasion. However, the celebration’s purposes go beyond the shop’s centennial. Brocato’s also wanted to give credit to the community for making the establishment’s success possible.
This is more than just a business, explained Brocato; Angelo Brocato’s has become a unique local landmark. Walking into Brocato’s is like opening the door to a nona’s (grandmother’s) kitchen with all the warmth, smells and treats.
Melissa Estrada can be reached at [email protected].
Four-year-old Katherine Curtis (above) enjoys her messy helping of Brocato´s strawberry ice cream. Curtis said the shop was her ´favoritest.´ Employee Chris Senac, business finance sophomore, (bottom right) scoops up a hefty serving for customers Wednesday evening. (Ann Hermes)
